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Mexican Chicken Recipe
|Butter||1⁄2 Cup (8 tbs)|
|Frying chickens||2 , cut into pieces|
|Garlic||2 Clove (10 gm), minced|
|Onions||4 Medium, chopped|
|Green peppers||4 , seeded and chopped|
|Flour||1⁄4 Cup (4 tbs)|
|Stewed tomatoes||1 Quart, undrained|
|Pitted ripe olives||2 Cup (32 tbs)|
|Whole kernel corn||2 Cup (32 tbs) (Frozen, Canned Or Cut From The Cob)|
Serving size: Complete recipe
Calories 8021 Calories from Fat 4324
% Daily Value*
Total Fat 489 g751.7%
Saturated Fat 155.1 g775.4%
Trans Fat 0 g
Cholesterol 2262.2 mg
Sodium 6575.7 mg274%
Total Carbohydrates 249 g82.9%
Dietary Fiber 35.7 g142.9%
Sugars 107.3 g
Protein 640 g1280.5%
Vitamin A 215.6% Vitamin C 1053.1%
Calcium 118.2% Iron 212.9%
*Based on a 2000 Calorie diet
2. To the skillet add the onions and green peppers and cook until the vegetables are wilted. With a wire whisk stir in the flour, add the chicken broth, tomatoes and olives and cook, stirring, until thickened and smooth.
3. Preheat the oven to hot (400° F.).
4. Place a layer of corn in a buttered baking dish, add a layer of chicken and a layer of the tomato mixture. Repeat the process until all the ingredients are used, ending with a layer of corn.
5. Place slices of bacon on the top and bake until the bacon is crisp, about twenty minutes.